Smashed Cucumber Salad – With Feta and Dill: Fresh, Tangy & Easy
Why I Keep Making This Smashed Cucumber Salad
If I’m honest, I started making this salad because my cucumbers kept going limp in the fridge. You look at them, then the next day poof! They’re floppy as last week’s lettuce and you feel a pang of guilt. But then I discovered smashing them—seriously, is there anything more satisfying?—and everything changed. Plus, there’s feta. My cousin Gary claims he’s allergic to salad, but even he clears out a whole bowl when this is on the table. Oddly enough, the first time I made it, I forgot the vinegar, but—on second thought—it still worked out all right. So if you’re looking for a no-fuss, surprisingly addictive salad (and maybe you need to use up herbs that are kind of on their last leg), this one’s a winner.
Why You’ll Love This Salad (or At Least Why I Do)
I make this when I can’t be fussed with lettuce or when I’m feeling lazy, but still want the illusion of health. My family goes mad for it in summer (though let’s be real: I’d eat feta in January if it wasn’t solid as a rock at the back of the fridge). There’s something about the salty feta and the burst of dill that just clicks, especially after a bit of smashing out frustration. Fun fact: cucumbers don’t mind a bit of rough handling, and neither do I, most days. Oh, and I used to get so annoyed when it turned out soggy—actually, now I toss it quick and serve fast, problem solved.
What You’ll Need (But I’m All for Swaps)
- 2 large cucumbers (I like English for fewer seeds, but I’ve totally used the regular kind if that’s what I had lurking)
- 1/2 cup feta cheese, crumbled (Greek, Bulgarian, supermarket whatever—it’s all tasty)
- A good handful of fresh dill, chopped—but if you’re out, parsley’s pretty decent, too. My friend swears by tarragon but… meh.
- 2 tbsp olive oil (sometimes I use extra because I get carried away and no one’s complained yet)
- 1 tbsp red wine vinegar—or lemon juice if you happen to have a lemon rolling around your fruit bowl
- 1 garlic clove, minced (or honestly, garlic powder in a pinch, but the real stuff is better. My grandmother would haunt me if she heard this…)
- Sea salt & cracked black pepper (Don’t be shy—cucumbers love salt. I go heavy, but if you’re watching sodium, a light sprinkle works.)
- Optional: chili flakes, chopped mint, sumac for a twist
How to Make Smashed Cucumber Salad (With My Usual Tangents)
- Prepping the cucumbers: Chop off the ends, then take a heavy pan (or even a rolling pin—yes, I’ve used a wine bottle once…) and smash those cucumbers so they split and flatten a bit. Not pulverized, just a satisfying, rustic mash. Cut into bite-ish chunks.
This is literally the best part—great for stress relief. - Drain some water: Pop the pieces into a colander, sprinkle with salt, and let them hang out for at least 10 minutes. Sometimes I forget and skip straight to the rest, which is lazy but still passable. But, the salad does taste a bit less watery if you remember this step.
- Mix it up: In a big ol’ bowl (or a mixing jug—I’m not picky), toss the smashed cucumbers with olive oil, vinegar, minced garlic, and grind over some black pepper. This is where I’ll sneak a cheeky bite just to check the seasoning.
- Add the stars: Crumble in the feta, chuck in the chopped dill. Stir gently (otherwise, feta will disappear in the chaos). Don’t worry if it looks a bit clumpy at this point—it always does! Maybe add a pinch more salt if you’re feeling daring.
- Finish & serve: Taste again. More vinegar? More dill? Now’s the moment to go wild. Serve cold, preferably outdoors with something grilled, or just devour standing up—that’s completely legitimate.
Some Random Notes (Learned The Hard Way)
- If the cucumbers are huge and seedy, scoop out the centers (I mostly don’t bother, but my mum swears by it).
- Once, I left it soaking too long and it was a bit mushy, so… ten to fifteen minutes max for salting is enough.
- I’ve seen recipes that call for toasting nuts on top. Tried almonds once—not bad! But, for me, the classic is best.
Variants I’ve Played With (Some Triumphs, Some Oddballs)
- Greek yogurt swirl: Actually, I find it works better if you stir in a spoonful of thick Greek yogurt at the end—makes it creamy, almost dip-like.
- Chili crunch: Stirring in a spoonful of chili oil makes things lively.
- Roasted chickpeas: Tossed a few on top for crunch once; didn’t love it. Kind of a distraction, in my book.
- Lemony finish: Sometimes I swap the vinegar for extra lemon juice and zest. So fresh, especially in spring.
What Gear Do You Need? (Here’s Me Winging It)
- Sharp knife and cutting board (though, confession: I’ve used a pizza wheel before in desperation)
- Heavy-bottomed pan or anything smash-appropriate, like a potato masher, or as I said, a clean wine bottle—just don’t use something you care about in case it gets nicked
- Mixing bowl
- Salad spinner is nice for drying, but let’s be real, some paper towel or just a quick shake over the sink works fine
How to Store This (If You Get the Chance)
Seal it up in an airtight container. It’s good in the fridge for about two days—though honestly, in my house it never lasts more than a day! I actually think this tastes better the next day, after everything’s had a chance to mingle (if you can resist).
How I Like to Serve It (But You Do You)
I pretty much always pile this next to grilled chicken, or on a mezze platter if I’m in a fancy mood. Or just as a snack with pita chips. Aunt Lorna eats it straight from the fridge at midnight—the woman has taste. Goes well with a cold beer, in case anyone was wondering.
Pro Tips Gathered from Oopsies
- Don’t rush the salting step. I once skipped it and ended up with a puddle, which is nobody’s idea of a good salad.
- If you smash the cucumbers too hard, they turn to mush—learned that after an exceptionally tough day at work…
- Actually, I find adding the feta after you’ve dressed everything else keeps it nice and crumbly, rather than melting into the dressing.
FAQ (Stuff Folks Actually Ask Me)
- Can I use different cheese? Someone asked me if goat cheese works—yep! Tastes awesome, just crumbles a bit differently. Halloumi grilled on top… actually, I haven’t tried that yet, but now I want to.
- Do you peel your cucumbers first? Sometimes. Especially if the skin’s a bit thick or waxy. But usually I can’t be bothered; the crunch is worth it.
- Is it vegan? Oh, not as written, ‘cause of the feta. But you do you—swap in a vegan feta or leave it out, and you’re all set!
- Why smash the cucumbers? Well, it’s fun, for one. Plus, it helps them soak up all the good stuff. Here’s a nerdy deep dive I found on Serious Eats.
- What’s the best dill to use? The fresh stuff if you can find it, but dried will do in a pinch. I mean, it’s never stopped anyone from devouring this bowl.
Well, if you made it this far, congratulations! If you want to see step-by-step photos (because honestly, looking at pretty food pictures motivates me, too), this guide is brilliant. Now go smash some cucumbers. No one’s watching.
Ingredients
- 2 large English cucumbers
- 100g feta cheese, crumbled
- 3 tablespoons fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
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1Wash and trim the ends off the cucumbers. Cut each cucumber in half lengthwise.
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2Place the cucumber halves cut side down on a cutting board and gently smash them with the flat side of a knife until slightly cracked. Cut into bite-sized pieces.
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3In a large bowl, toss the smashed cucumber pieces with sea salt and let sit for 5 minutes. Drain off any excess liquid.
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4Add crumbled feta, chopped fresh dill, and minced garlic to the bowl with the cucumbers.
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5Drizzle with extra virgin olive oil and fresh lemon juice. Season with black pepper and toss gently to combine.
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6Serve immediately or refrigerate for up to 1 hour for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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